This method infuses with heat and then the oil should be kept in the fridge and used within a month...Also these oils are fuller flavored, and actually use less, so please just make them in batches of 1 cup,(of oil) per recipe.
All are baked in 300f oven for 75 minutes and it is best to infuse in clean jelly/jam jars or storage/canning jars. The herbs/ingredients should be organic or wild gathered.
Use a good extra virgin olive oil
Then the infused oil is cooled for 1 hour and strained through paper coffee filters, re-bottled and stored in fridge.
OIL FLAVORS: all use 1 cup extra virgin olive oil, placed in a 2 cup jar, on a cookie sheet
Basil, lemon and black peppercorn: (BASIC RECIPE)
6 leaves fresh basil or 1 tsp dried
2 x 3inch strips of fresh lemon peel ( not zest)
8-10 whole peppercorns.
Add to the oil and cook for 90 mins. then cool for 1 hour and strain through coffee filter in a strainer.
Bottle and keep in fridge.
Adding garlic to any oil, add 3 cloves that have been smashed and cook as for the recipe.
Thyme or Rosemary infused oil, just replace the basil with 2 small sprigs of herb.
Mushroom infused oil, add 1/4 cup any dried mushroom to the mix, and cook as in recipe.
Oil de provence:
2 x 3 strips fresh orange peel
2 sprigs lavender
1/4 cup sliced shallots
2 springs thyme
1tsp fennel seeds
bake for 1 hour, cool and then filter.
1 hot red chile pepper split
1 habanero pepper split
1 jalapeno split
1/2 sweet bell pepper
8 whole black peppercorns
Bake this for 4 hours..cool for 1 hour then strain.
After 75 mins the herbs and ingredients will blacken, possibly get crispy this is fine and the result you are looking for, DO allow it to cool with the herbs in it before straining.
